Ground Pork Rice Bowls with Potsticker Sauce
These ground pork rice bowls with potsticker sauce bring all the savory flavors of fried dumplings into an easy dinner bowl the whole family will enjoy. They are quick to make, budget-friendly, and freezer-friendly making them perfect for a busy night when you want to reheat and serve in a pinch.
If you always have to add a container of fried dumplings to your take-out order, you will love this lighter, homemade ground pork rice bowl dinner idea.
Imagine all the meaty goodness from your favorite dumpling filling spooned over fluffy rice with a generous drizzle of potsticker sauce for even more yumminess on top!
My favorite part? This is so quick and easy to prepare, you can have it ready to go before the food delivery person would even arrive.
I love to stash these in my freezer for grab-and-heat dinners on our extra busy nights.
Why This is the Best Recipe
- All the Potsticker Flavor with Less Work: The best part of our favorite take-out dish with none of the fussy dumpling shaping and frying.
- Family-Friendly and Filling: Heavy on the protein with ground pork but lots of veggies and rice make this dinner nice and filling.
- Budget-Friendly: Ground pork and cabbage are both inexpensive ingredients that bulk up the rice bowls.
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Ingredients
- Ground Pork: You could substitute ground turkey or ground chicken if you want to lighten it up.
- Napa Cabbage
- Green Onions
- Minced Garlic
- Dried Ginger
- Tamari Sauce: Regular soy sauce works fine, too.
- Mirin: Rice wine, this is found in the ethnic foods aisle.
- Rice Wine Vinegar
- Sesame Oil
- Sugar
- Crushed Red Pepper Flakes
- Jasmine Rice
Prep the Potsticker Sauce
Stir together the potsticker sauce so it is ready to grab and season the stir fry.
In a small measuring cup or bowl, stir together the tamari or soy sauce, sugar, seasoned rice vinegar, sesame oil, minced garlic, and crushed red pepper flakes. Set aside.
Prep the Ground Pork Filling
In a large skillet set over medium-high heat, drizzle the sesame oil and let it heat up with the pan. Add the ground pork and season it with black pepper.
Cook the pork, breaking it up as it browns. Continue to cook until there is no pink left.
Add the dried ginger, green onions, tamari, and rice wine. Stir and cook for another minute or so to let the pork really soak up all the flavors.
Add the chopped cabbage to the skillet and cook until it wilts, stirring occasionally.
Add the Potsticker Sauce
Once the cabbage is nice and tender, pour the potsticker sauce into the skillet and stir.
Cook for 30 seconds or until the garlic is nice and fragrant and then pull the skillet from the heat.
Spoon the ground pork mixture over bowls of jasmine rice and serve.
Make Ahead Tips
I made this dish as a meal prep dinner for our freezer during an especially busy season.
I portioned out a cup of white rice into each meal prep dish and then spooned the pork and veggies over the top.
Let the dishes cool before covering and freezing so you don't have the steam trapped on the lids and turning to ice.
Alternatively, you could prepare the ground pork and keep it in your fridge for up to 4 days. Just reheat and serve over freshly cooked rice on a busy night.
Serving Suggestions
I served these potsticker rice bowls on busy nights when our family had to eat separately. It was so great being able to grab just one at a time to reheat as needed.
To bulk up the veggie content, you could toss a pan of stir fry vegetables in the air fryer and spoon them on top. This would also be delicious with some pickled vegetables or a side dish of zesty cucumber salad.
More Stir Fry Recipes
Looking for more easy recipes to make at home with your favorite take-out flavors? Don't miss my ground pork stir fry with sliced peppers as a delicious alternative.
This spicy pork egg roll bowl is even heavier on the veggies but still uses that budget-friendly ground pork.
If you've got a flank steak to use up, my stir fry beef and broccoli is one of my daughters' favorites but this ground beef stir fry is more budget-friendly and even incorporates very inexpensive dried ramen packets with fresh veggies!
📖 Recipe
Ground Pork Rice Bowls with Potsticker Sauce
Ingredients
For the Potsticker Filling:
- 1 teaspoon sesame oil
- 1 pound ground pork
- 1/2 teaspoon black pepper
- 1 teaspoon dried ginger
- 5 - 6 green onions plus 2 more green onions for garnish, trimmed and sliced thinly
- 2 tablespoons tamari sauce
- 1 1/2 tablespoons rice wine
- 4 heads napa cabbage roughly chopped
For the Potsticker Sauce:
- 2 tablespoons tamari
- 3/4 teaspoon sugar
- 1 1/2 tablespoons seasoned rice vinegar
- 1 1/2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
For the Rice Bowl Base:
- 3 cups cooked jasmine rice
Instructions Start Cooking
Prepare the Sauce:
- Add the tamari, sugar, seasoned rice vinegar, sesame oil, minced garlic, and crushed red pepper flakes to a small bowl and stir them together. Set aside.
Prepare the Rice:
- Cook 1 1/2 cups of jasmine rice to make 3 cups cooked rice.
Cook the Pork Filling:
- Place a large skillet over medium-high heat. Add the sesame oil and let it warm through for a minute before adding the ground pork. Sprinkle the pepper over the pork and cook it, crumbling it as it browns.
- Once the pork is no longer pink, add the dried ginger, chopped green onions, tamari, and rice wine. Stir to combine. Add the cabbage to the skillet and cook until it has softened, about 4 - 5 minutes.
- Pour the dumpling sauce into the skillet and stir. Cook for 30 seconds or until the garlic is fragrant.
Assemble the Bowls:
- Spoon 3/4 cup of cooked rice into four bowls. Top with a cup of the pork filling. Scrape all the sauce from the pan evenly over the dishes. Garnish with additional sliced green onions as desired.
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